Mix the cornstarch with 1 tbsp of water and keep aside. Make the crab meat into thin flakes.

In a wok heat little bit of oil and slightly saute the ginger at a low flame, add the vegetable stock and bring to boil. Add mashed corn and keep a keep simmering. Add the crab meat and simmer for few more minutes. Add the cornstarch mixture and boil so that the soup thickens. Stir gently while adding the egg.

Add enough salt and pepper.

Spring Rolls

For filling

Cabbage - Thinly sliced 2 cups

Bean sprouts - 1 cup

Carrot and bell pepper - thinly sliced 1/2 cup

Soy sauce - 1 tsp

Brown sugar - 1 tsp

Cooking white wine - 1 tbsp.

Scallions - 2 , thinly sliced.

vegetable oil - 1/2 tbsp

All Purpose flour - 1 cup

Cornstarch - 1 tbsp

Water - 2 cups

Vegetable oil - 2 tbsp

Oil for frying

Preparing the skins:

Mix all the ingredients together to make a thin batter. Heat a round skillet on a thin flame.

Add 1/4 cup of batter and swirl around the pan and cook for 3-4 minutes(do not make it crispy).

Preparing the filling:

Mix all the vegetables together. Add the wine and sugar to the soy sauce and mix well.

Heat a wok on high flame and add the oil. When the wok is hot add the vegetables and the soy sauce mixture. Toss the vegetable and cover and Cook for 2 minutes.

Preparing the spring roll:

Place a skin on e level surface and put 2 large spoons of the vegetable on the middle lengthwise. Fold the sides and then roll up. Heat the oil in a deep frying wok and cook the spring rolls for 2-3 minutes until golden and crisp.